Complexity level  

Makes 1 tray of 8 mm


1 Chou Pastry
  • Milk 250 g
  • Water 250 g
  • Butter 200 g
  • Salt 10 g
  • Sugar 10 g
  • Pastry Flour PatisFrance 300 g
  • Eggs 500 g

Boil the milk, the water, the salt, the butter and the sugar together. Add the flour and dry the preparation out. Gradually add the eggs. Pipe out choux of 55 mm of diameter. Put the cocoa craquelin on top. Bake in a dry oven at 160°C during 30 minutes.

2 Cocoa Craquelin
  • Fresh butter 100 g
  • Brown sugar 130 g
  • Flour 110 g
  • Belcolade Cocoa Powder 22-24% Cacao-Trace 22 g

Knead all the ingredients together. Roll out to a 2 mm thickness with a rolling mill between two guitar sheets. Set aside in a cool place, then cut out circles and place them on the choux pastry.

3 Chocolate Whipped Cream (20 g / piece)
  • Cream 155 g
  • Inverted sugar 40 g
  • Cream 350 g

Boil the cream and inverted sugar. Pour over the chocolate until obtaining a ganache. Then gradually add the cold cream. Set aside in the fridge for at least 6 hours.

4 Citrus Compote (30 g / piece)
  • Puratos Topfil Citrus 77% 1000 g
  • Orange zests 3 pcs
  • Squeezed orange 3 pcs
  • Jelly Dessert PatisFrance 80 g

Mix the zests with the juice and the citrus compote. Heat at 45°C and add the Jelly Dessert. Fill the 3-cm silicone spheres with 30 g of compote and freeze.

5 Praliné Cream (20 g / piece)
  • Pastry cream 400 g
  • Whipped cream 225 g

Blend the praliné with the pastry cream. Gently incorporate the whipped cream. 

6 Assembly & Finishings
  • Flip over the choux.
  • Fill then with 20 g of praliné cream. 
  • Pipe 20 g of chocolate chantilly with a plain nozzle. 
  • Insert the frozen sphere. 
  • Pipe 20 g of praline cream on top. 
  • Decor with a chocolate circle and some hazelnut chips.

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